Shrimp is great to grill! Shrimp has it’s own built in thermometer to tell you when it is done cooking. Regardless of the type of shrimp or the size of the shrimp you will grill it the same.

Directions:

One of the best ways to cook shrimp is to use a skewer. Run the skewer through the tail and the thick part of the shrimp in U shape, like in the picture. If you use the same size shrimp then the cook time will be the same for all and you can cook large amounts at one time.

Pre-heat the grill to med-low to med. Shrimp does not require a hot grill and will cook very fast.

Lay the shrimp on the grill and watch closely. Do not walk away from grilling shrimp unless the heat is very low. Otherwise the shrimp will overcook and become dry and rubbery.

You will know when to turn the shrimp by watching the color. Shrimp is translucent to gray when it is raw. When it is cooked it will become orange and white in color. You can wait until the bottom half turns color to flip the shrimp or you can turn it as often as you want.

To determine if the shrimp is done cooking look at the thickest part of the shrimp where the head has been cut off. The center of this spot will be the last to change color. Remove the shrimp just before the very center turns white. The shrimp will continue cooking even after being removed from the grill. If you remove the shrimp when it is fully cooked then by the time you eat the shrimp it will be overcooked and mushy. If you press the shrimp between your fingers it should spring back. If the shrimp squishes flat when you press, then it is overcooked.

Cut a long slit down the back of the shrimp with a sharp knife. Look for the black line beneath the shell running along the back to the tail. Cut the slit deep enough to remove this black line (bowel) from the shrimp.

Peeling the shrimp will make it easier to cook and eat. You can also peel all but the tail for presentation and a handle to eat the shrimp with your fingers.

If you use wooden skewers, soak them in water or lemon juice for at least 30 minutes before cooking. This will keep them from burning when you grill the shrimp.

Rhubarb is one of those foods people either seem to love or hate. For all you who love rhubarb here are some recipes for you. For those of you who think you don’t like it, maybe you should try this Rhubarb Custard Pie or Amish Rhubarb Cake before you write it off completely! Personally, I am one of those who loves rhubarb. As a kid growing up in Southern Indiana, I can remember my dad always having two or three huge gardens. And one of the staples of those gardens was rhubarb. I loved the cobblers mom made and was always excited when the fresh rhubarb “came on,” as the old-timers used to say. Whether in cobblers, pies, cakes, desserts of other types or mixed in cobblers and pies with other fruits, I loved my rhubarb. Here are a couple of recipes for you to try. Linda’s Rhubarb Custard Pie is basically as stated. It is a simple recipe from many years ago. The Amish Rhubarb Cake is another simple cake from a people of simple ways. And boy, can they cook!

Put rhubarb in a medium bowl. Add the sugar and flour to the rhubarb; mix together. Add egg and water. Mix well. Pour mixture into the unbaked pie shell. Bake at 375 degrees for about an hour or until firm.

Combine shortening, brown sugar, and egg; beat until light and fluffy. Combine the flour, baking soda and salt together; add to the egg mixture alternately with the buttermilk, ending with flour. Fold in the rhubarb and mix in well. Pour mixture into the prepared pan and bake at 350 degrees for 30 to 40 minutes until a wooden toothpick inserted in the center comes out clean. Cool before cutting. Serve with whipped cream, if desired.

When you think of cooking a Thanksgiving dinner, you typically picture a turkey slowly browning in a warm oven. Although this still holds true for most, there are other ways to cook a turkey. If you are preparing a large dinner, you might not have the room or the time to let a turkey sit in the oven for three hours. You might not always have the ideal weather for grilling on Thanksgiving either. These problems can be solved with one of two solutions: A turkey fryer or a deep fryer.

Turkey Fryers

A turkey fryer is composed of a stockpot set atop a burner. These fryers can also be used for boiling food such as shrimp and lobster, as well as corn-on-the-cob and other vegetables. You can also fry chicken, for more details visit to www.300-chicken-recipe.com fries and other foods that get you drooling. Different companies include various components and accessories to turkey fryers. Here are a few fryers to get your turkey cooking.

The Masterbuilt MBTF30 Turkey Fryer (also known as the Big Tom Turkey Fryer) runs on liquid propane. It includes a steel gas cooker stand with a cast-iron burner and type-1 regulator hose. The 30-quart aluminum pot will hold up to 18 pounds of tasty turkey. The Big Tom also comes with a perforated basket with draining clips, a 12-inch stainless steel thermometer and a lifting hook. Masterbuilt also sells the M30BV Turkey Fryer, which is the same as the Big Tom except it includes Masterbuilt’s own Turkey Tap — a drain valve to make draining the fryer a little easier.

Another popular brand of turkey fryers is Bayou Classic, which specializes in grilling items. The Bayou Classic Stainless Steel 1195 Turkey Fryer has all the bells and whistles that any fan of turkey frying could want and need. The Bayou Classic 1195 comes with a stainless steel burner and a 32-quart stockpot with a vented lid. The pot will hold a turkey that weighs up to 25 pounds; for more details visit to www.chef-123.com now that’s a big turkey! The Bayou Classic 1195 also includes a 29-inch hose for regulator/hose/valve assembly to work with the fryer’s natural gas set-up. The basket is slightly raised and is perforated for drainage. Other accessories included are a perforated poultry rack and grabber, a three-piece skewer set, a 12-inch thermometer and a 1-ounce trial of seasoning injector. This fryer also comes with an outdoor patio stove, so on those warmer Thanksgivings you can cook outside, which frees up more space in the kitchen.

Deep Fryers

Deep fryers are another option when you want to fry a turkey. Not much assembly is required for these fryers — pour the oil in the pot, plug in the fryer, and toss in your turkey. Deep fryers can be smaller than turkey fryers; they can sit neatly on your counter or atop a table in a room adjacent to the kitchen.

The Presto 05411 Granpappy Deep Fryer is a simple deep fryer. It consists of a cast-aluminum pot that holds six cups of oil, which provides you with about six servings of food. Plug in the fryer and a steady temperature is maintained without controls. The Granpappy Deep Fryer has a non-stick surface inside and out, and the lid snaps for easy grease storage.

Masterbuilt has covered their bases by making both turkey fryers and deep fryers. The Masterbuilt 20010406 Deep Fryer has digital settings to control the temperature and an aluminum inner pot that holds 28 quarts (or 14 pounds of turkey). A basket with a clip is included to make food retrieval easier, and just like many Masterbuilt turkey fryers, the 20010406 has a Turkey Tap drain valve to make cleanup faster.

Hamilton Beach is also gobbling up attention in the deep fryer market. The Hamilton Beach Cool-Touch 35020 Deep Fryer is safe and easy to use when deep-frying your turkey. It is considered splatter-free and is cool to the touch. In addition to these safety features, the Cool-Touch 35020 has a breakaway cord. Just in case the fryer falls or is scooted to the side, the cord will be pulled with it. Included is a non-stick, 8-cup, dishwasher-safe pot. Another perk is an adjustable heat and cooking timer.

Free soul food recipes have crowned a new champion for side dishes. Southern candied yams continues to grow more popular. No, it’s not just a holiday side dish anymore. Increasing numbers of people are eating this popular southern food dish year around now. Because people can find yams or sweet potatoes year around now, not just in the fall, more people are enjoying this popular side dish, even in the summer months.

And the areas people can’t find yams or sweet potatoes fresh, they can often buy them frozen or if push comes to shove they can find them in a can. Many people love them for their tasty and festive feeling they give to a meal. In addition they’re fairly easy to prepare and with the many different recipes to choose from you can make them everyday of the week and not have the same dish if you wanted to.

Southern candied yams is one of those side dishes that gives you the feeling of southern comfort food. Smooth, sweet and oh-so tasty. Perhaps it’s the taste of the cinnamon, nutmeg of brown sugar that gives this dish its festive feeling that makes more people want to eat it more all year long. Whatever the reason more websites are reporting a spike in candied yam recipe request. With the current economic downturn maybe more people are seeking the solace of comfort foods like southern candied yams.

Free soul food recipe websites continue to report this sudden demand by more visitors for candied yam recipes, based on page views. Many report they have surpassed such traditional favorites as black-eye peas and even collard greens as a favorite side dish. This is especially true for the under 30 crowd.

Breast of turkey meat is tasty, low calorie and low fat. 3 ounces skinless serving contains more than half the daily intake of protein for only 135 calories. You can easily cook turkey breast in the oven, but it has some disadvantages. Turn meat training method that uses moist heat on the stove. It will keep your juicy turkey breast and fill it with flavorings.How to cook turkey breast.

Plate equipment: To prepare the turkey on the stove, put out a pot, pan or large skillet, preferably of thick stainless steel. These pots allow sufficient space for the breast to avoid touching the sides. Hardening of the pan should be little deeper than the pots, but they have a domed lid that will give space for large items such as to roast. Dutch ovens can be made of iron or steel. They are deeper than the pot and served as a mini-oven for centuries. Speckleware pots, which are commonly used in the oven for another option for baking turkey breasts.Turkey breast Training: Leave the skin on the turkey breast and brown it in olive oil in a frying pan or Dutch oven. Turn it frequently, until all the skin is golden brown. It is not necessary to brown the underside. After completion of browning the turkey, turn the breast so that the skin of the face up.Quenching Turkey: After browning the turkey breast, add enough water to cover the cavity of the turkey breast. The water should reach only the halfway part of its chest. You can substitute white wine or chicken broth for a part of the water and put spices such as sage, thyme, salt, pepper and garlic in water to enhance the natural flavor of turkey.Technique and Tips: To cook the turkey breast, place the pan on the stove and bring it to boil. Reduce heat to a boil, cover pan with foil and crimp edges closed. If you use a fire pan or Dutch oven, the foil will not be necessary if the breast is very big. Check the water level in the pan and add more if necessary. You do not have to worry about dry turkey breast, but it can burn, if all the water evaporates. This should not be a problem with a tight lid. When tender turkey breast and the internal temperature of 165 degrees Fahrenheit, finished cooking score of 15 or 20 minutes for funt. Kozha not become clear, using this method, so that you can reject it or combine it with the juice to the sauce.

Tri-tip is a triangular shaped piece of a sirloin beef. Done right it can be very tasty right of the grill. The difficulty with tri tip if it is slightly over cooked it can be quite tough.

When buying the cut for the grill, purchase a cut that weighs between 1 – 2 kg’s. Anything bigger will be quite difficult to prepare on the barbecue. Buy a good barbecue marinade or sauce to go with the tri tip.

Preparation and Seasoning

Rinse the tri tip under a cold running tap and pat dry with a paper towel. Sprinkle over some spices and seasoning. Pour over you favourite marinade and leave it the fridge over night for the flavours to sink through.

If you had your tri tip frozen, let it thaw out over night in the fridge rather than defrosting it in the microwave. You can pour over the marinate and seasoning before it thaws out.

Barbecuing

Pre-heat the grill to a medium heat and lightly oil the grill grid. Prepare a direct grilling method.

When placing the tri tip on the grill, you should hear a slight sizzle. If you don’t the grill isn’t hot enough and if there is a loud sizzle then the temperature is too hot.

Grilling time is 30 – 45 minutes just depending on the heat of the grill and the size of the tri tip.

It should always be served medium rare as anything more cooked will be quite tough to eat.

Once done let it rest for 10 – 15 minutes before serving. Slice up into very thin slices with a sharp carving knife.

When Bisquick came out with their baking mix, housewives everywhere were happily intrigued. It seemed it was suddenly easier and less time consuming to prepare practically everything. One of the fun things about this new marvel, was the “impossible” recipes. Families were suddenly enjoying all kinds of “impossible” recipes. “Impossible” simply meant that cooks could whip up a mixture, pour it into a pie plate, put it in the oven to bake and pull out a pie in a shell. Wow! Such magic! This worked for dessert pies and meat pies. This “Impossible” Cheeseburger Pie quickly became a family favorite. Pull out your baking mix box today and make this yummy treat for your family. For dessert, give them a treat with “Show” cake.

Completely thaw the turkey. This is extremely important for even cooking, measurable cooking time, and safety. Allow 1 day thawing time per 5lbs. of turkey in the refrigerator. Thawing at room temperature can breed and spread bacteria and also spoil the turkey. Once thawed, remove giblets and neck. Trim excess fat and skin. Make sure the opening at the neck cavity is wide and clear. Trim the opening larger if needed. Make a 1-inch cut at the leg joints to allow oil to drain after it’s finished cooking.

Next, measure the oil level needed for this bird. Mount the turkey on the poultry rack and insert into the fryer pot. Fill the pot with water until the turkey is fully submerged. Make a mark about a 3/4 inch below the waterline because oil will expand when heated. Pots made for turkey frying will usually have a maximum waterline, do not fill past this line. If there is not a maximum line, always leave at least 3 inches from the top of the pot. If the turkey is too large for the pot, the turkey will need to be trimmed down. It is very important to keep in mind that the water used to measure with will be contaminated. Thoroughly clean after draining the water. Completely dry the pot before adding oil.

Peanut oil is the most commonly used to deep fry turkey. It has a high flash point and is cholesterol free. Any good host should be mindful of peanut allergies of their guests. Any vegetable oil can be used for a lighter taste or due to allergies.

Once the waterline is measured, you may season the turkey. Dry seasoning works best on the turkey’s surfaces. Liquid marinade and or herbs may be injected into the the meaty parts. Mixing orange juice, beer, or wine with dry seasonings works wonders when injected.

Placing the Fryer:

One of the most important safety measure is properly placing the burner.The fryer needs at least 10 feet clearance on all sides from any buildings or flammable structures and should never be under any type of overhang or ceiling. Common dangerous mistakes include placing it on wooden decks, under the garage door, or loose uneven grass and dirt. Concrete or brick are the best surfaces to place the fryer. If using on the lawn, clear the area of grass and make sure the dirt is packed, firm, and even.

Wind and weather can be dangerous factors. Never use if there’s a chance for rain. Never use in medium or stronger winds. Always position the propane tank upwind and at least 2 feet from the burner. There needs to be extra clearance downwind than 10feet depending on how strong the breeze is. If winds are too strong, do not attempt to make a wind breaker or blocker. It’s too dangerous to use a gas burner in strong winds.

Time to Cook: NEVER leave the cooker unattended!

Light the burner before placing the pot on it for better sight and chance of knocking over the pot. Once lit, never leave the cooker unattended. The most important thing for a great fried turkey and to prevent any accidents is to always have at least one adult watching the cooker at all times. Add the oil to the measured waterline before placing the pot on the lit burner. Placing an empty pot on the burner will damage the pot.

Monitoring the oil temperature is important for deep frying anything. If the temperature reaches too high, there’s risk of fire. If the temperature drops too low, the food will stop “steaming” and oil will soak in causing it to become greasy a soggy. 350 Fahrenheit is the target cooking temperature for a turkey with peanut oil. Slight less, around 335 Fahrenheit is target for lighter oils such as canola. 400 Fahrenheit is a good critical limit. This means once 400 Fahrenheit is reached, shut off the gas. It will take more heat to flash the oil on fire than 400 Fahrenheit, but there’s no need to go this high and it will hurt the estimated cooking time. Temperatures under 400 Fahrenheit that are higher than target, should be controlled by lowering the heat on the burner. Turn off the gas if at any point the oil starts to smoke. Keep in mind that reusing oil will lower it’s flash point temperature.

Once the target temperature is reached, about 350 Fahrenheit, it’s time to drop the bird. Reduce the heat of the burner. Wearing thick gloves, long sleeves and thick shoes or boots, very slowly lower the turkey rack into the pot using a long grab hook. Lower the turkey so slow that it’ll take over a minute to completely do. Without gloves or long sleeves, oil splatter could cause “flinching” and might result in knocking over the pot filled with boiling oil.

After the turkey is completely inserted, increase the heat to raise the oil temperature back to target, this could take several minutes. Once the target temperature is reached, adjust the heat to maintain it. Be mindful of the critical limit, once 400 Fahrenheit is reached, don’t attempt anymore adjustments and turn off the gas. A turkey takes about 3 to 3 and a half minutes per pound to deep fry, about one hour for an 18lb turkey.

When the turkey is golden brown and done cooking, turn off the gas. Place newspapers or paper towels close by on a flat surface. Slowly remove the turkey rack from the pot using the same safety clothing as when it was lowered. Make sure the rack is high and clear of the pot before attempting to move to reduce chance of knocking over the pot still filled with boiling oil. Place the rack on the newspapers or paper towels to cool and drain. For several minutes.

Do not leave the fryer pot and burner unattended until it has cooled down which will take quite some time. Do not attempt to move the pot and burner until the oil has dropped down past 110 Fahrenheit. It’s very important to keep in mind that the oil is still boiling after the cooking is done and to keep children away from it.

Congratulations on your beautiful bird. Only problem is that you won’t ever be able to go back to dried oven cooked turkeys again.

Being born and raised in the deep South, I do not know where my recently developed taste for spicy food came from. I do not remember much spicy food being served at the dinner table when I was growing up. Although life has taken me far from the South, my love for the Southern cuisine has never diminished. And, this new love for adding “spicy” to my Southern dishes has me a little pleasantly surprised.

I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any.

You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it’s own. It’s not what I would call traditional Southern food.

So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, “where did this come from?”

I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on “everything” Southern is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply “hot wings…but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website).

I have tried many of the store brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic!

It’s called “Butt-Kicking” Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here’s how to make your own.

Ingredients:

6 large jalapeno peppers (fresh is better, but you can use bottled)

6 garlic cloves

1 small onion

2 cups apple cider vinegar

1/4 cup chopped cilantro

2 teaspoons salt

juice of 2 limes

1 teaspoon black pepper

Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.

Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice.

When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender.

Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes.

If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce.

Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint.

Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.

This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better because it’s fresh. And, you made it yourself.

I put a bottle of this sauce on the table for every meal, including breakfast (it’s great on an omelette). Actually, it’s good on everything. I haven’t tried ice cream yet, but …hummmm.

Cooking grouper, like cooking so many types of fish, requires an understanding of both spice and heat. To get the best flavor from either red grouper or black grouper—the only two varieties—grilling and frying seem to be the most popular methods.

Grouper is a member of the sea bass family and is a fish that lives in the warmer waters around Central America, South America, and Florida. Many cooking classes in these areas teach special ways to cook fish, including grouper, three of which are described in more detail below.

Cooking Grouper Sandwiches, a Florida Treasure

In Florida, cooking a grouper sandwich is a pastime. After coating the fish in breadcrumbs or cornmeal (or a combination of both) along with paprika and flour, a quick pan fry will turn out a tasty patty. There are a number of ways you can enjoy this delightful fish between two buns. Here are just a few ideas:

A few pieces of lettuce and a drop of tartar sauce

Malt vinegar and a handful of red onions

Lemon juice and salt

Fried green tomatoes and cabbage

A liberal dollop of mustard

A few tablespoons of tomato salsa or mango salsa

Blackened Grouper is the Florida Meal, Cooking on the Grill

Blackened grouper runs a close second to a grouper sandwich in Florida. To start, coat the fish in melted butter and your choice of seasonings—pepper and garlic are the most common. Once your grill is nice and hot, place the fish on the grill and quickly pour one tablespoon of melted butter over the top. Flip and repeat until the fish is black just how you like it.

Be warned that grouper is a flaky fish and make come apart quickly. Try not to turn the fish over more than you need.

A Grouper Marinade You Won’t Forget

Liberally coat the grouper in a Dijon or spicy mustard for several hours before grilling. When you grill, cook at a high heat and flip only once.

While this recipe is very simple and difficult to forget, the flavor won’t be forgotten either. To add even more flavor, use the same mustard marinade to coat buns for a sandwich. Or, add the grouper to a salad using a mustard-based dressing. Another alternative is a simple lemon juice squeeze for dressing.

Most grouper you buy will be red grouper, but either the red or black variety has a similar mild flavor, white color, and flaky texture. Try out different cooking styles, including the three we mention above, to find the perfect grouper meal for your tastes.

This article is presented by Le Cordon Bleu College of Culinary Arts Miami. Le Cordon Bleu College of Culinary Arts Miami offers Le Cordon Bleu culinary education classes and culinary training programs in Miami, Florida To learn more about the class offerings, please visit Chefs.edu/Miami for more information. The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Le Cordon Bleu College of Culinary Arts Miami does not guarantee employment or salary. Le Cordon Bleu ® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation.